Hello from London as we mark the autumn equinox, and sadly, a looming end to British summer time.

A father-of-three who was told he looked like “Casper the ghost” before being diagnosed with acute myeloid leukaemia (AML) and given three weeks to live, meaning he has planned his own Requiem Mass and funeral, has defied doctors’ expectations by outliving his prognosis by more than a year and said he is going to “keep fighting”. Dennis Blackman, 62, a former chartered building surveyor and carer who lives in Eltham, London, said he has always been active – playing rugby, lifting weights, and going to the gym at least three times a week. However this all changed when he suffered an unexpected stroke in 2015. His health deteriorated over the following years, he had a hip replacement at 58, and after experiencing symptoms of extreme exhaustion, cold hands, and muscle weakness in early 2022, his wife Sally, 62, a former flooring showroom manager, suggested he book a doctor’s appointment. After weeks of blood tests and blood transfusions in hospital and being told he looked like “Casper the ghost” because he was so pale, he underwent a bone marrow biopsy, and this led to the devastating news in March 2022 that he has AML – a type of blood cancer – and three weeks to live. Dennis told PA Real Life: “I just broke down and I had this unbelievable feeling of guilt because I said to the consultant: ‘What have I done wrong? How do I tell my children and wife?’ “It’s a huge burden to put on someone, to tell them that you’re dying and it’s going to be very quick. “We had many dark days, and every time I looked into my children’s eyes I just burst into tears… it was a very emotional period for all of us.” Dennis, who has lost 50kg (7st 9lbs) since his diagnosis, did not start chemotherapy until months later due to him being too weak, and in January 2023, he was told the chemotherapy was “not working any more”. From that point on, he said he wanted to “enjoy each day” rather than pursuing more aggressive forms of treatment – and since then, he has planned his own Requiem Mass with hymns such as How Great Thou Art and Ave Maria (As I Kneel Before You), as well as the arrangements for his funeral. Now, Dennis continues to drive, go shopping, and enjoy time with his family, and he said he is going to “keep fighting” during the time he has left as “you only have one life”. “Every day you go to bed and you think: ‘Am I going to wake up tomorrow?’ And then each morning you think: ‘Is it going to be today that I’m going to die?’” Dennis explained. “It was extremely difficult in the beginning and I tried to shut the world out… but as time went on, I realised you can’t live like this forever. “You only get one life, so I’m going to do everything I can to keep fighting.” During his 40s and early 50s, Dennis said he enjoyed going out for meals with his wife Sally, playing rugby with his sons James, 37, and Joe, 31, and keeping fit by going to the gym several times a week. He foresaw spending his days in retirement with his family, out in the garden, or fishing, but he said this all changed when he had a stroke in 2015, aged 54, and his health declined from then on. In early 2022, he spent six weeks at Queen Elizabeth Hospital in London after noticing some unusual symptoms and was told: “You look like Casper (the ghost), you’re very anaemic.” He then underwent several blood tests and blood transfusions, and although he had “an idea” that he may have cancer, he said he could never have prepared himself for his diagnosis on March 31 2022. “About one o’clock, I had a knock at the door and I thought: ‘That’s ominous’,” Dennis said. “The consultant and the specialist nurse came in and they said: ‘Unfortunately it’s bad news, you’ve got severe AML and there’s not a lot we can do at this stage.’ “’You’ve got three weeks to live, and I’d advise you to go home and tell your wife and family, and make sure everything’s in order because you haven’t got long left’.” Given Dennis has severe neutropenia as well – a low number of white blood cells – he is at a higher risk of contracting serious infections, and this meant he missed several family celebrations in the months that followed, including his grandson’s birthday party and stepdaughter’s wedding. He developed multiple chest infections and fevers and was not deemed fit enough to start chemotherapy straight away, and he ended up spending three months in hospital from July to October. “We thought we were going to lose him, he was so ill,” Sally, who has been married to Dennis for 10 years, explained. “Even the consultant thought we were going to lose him. “I was scared because I just thought: ‘How can this be happening when we’ve only just met each other?’ We just thought we were going to have the rest of our lives together.” However, Dennis, who is Catholic, said he “fought and prayed every day”, adding: “I said to the consultant: ‘If you promise to me you won’t give up on me medically, I promise I’ll fight this all the way.’” Dennis was determined to get better and, with the help of a physiotherapist, he built up his strength – and at one point, he was walking 10,000 steps a day along the hospital corridor. Towards the end of October 2022, Dennis said “everything seemed hunky dory” and he commenced the first of four rounds of chemotherapy, where he experienced nausea, exhaustion, and “tremendous leg bone pain”. By January, he was told the chemotherapy was “not working”, but rather than trying other forms of treatment, he said he wanted to “enjoy the little things” and the time he has left. He has planned his own Requiem Mass and funeral to relieve any pressure from his family, but also to give him “strength” and some control over his destiny – and aside from his regular check-ups and blood tests each week, he is setting himself small milestones, such as attending a Madness concert at the O2 in December. Although he is “struggling to survive”, he said he would do “anything to get another day” – and that is why he is holding onto hope and wants to encourage others never to give up. “Even though I pray every day, not once have I asked God to take it away from me – all I ask is that He’s with me when I need him, to give me the strength to carry on fighting,” he said. “Leukaemia is painful and every day I question whether I’ll see another day, but we just try and keep going and I hope that my story gives hope to others. “I’ve still got lots of memories to make yet, so I’m going to fight this all the way.” For more information and support, visit Leukaemia Care’s website at leukaemiacare.org.uk Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live One in 10 ‘spending beyond their means’ – try these 7 cutbacks guaranteed to save families money What is combination cholesterol therapy, as study suggests it could save lives? 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As the frosty embrace of winter draws near, our kitchens beckon with the promise of heartwarming dishes to fend off the cold. With that in mind, we present a selection of eight soul-soothing recipes from Cooks&Co and Maldon Salt that will turn your winter evenings into cosy culinary adventures. From succulent roast chicken adorned with leeks and peppers to a fragrant Gorkhali lamb curry that transports you to distant lands, our collection spans the globe to bring you a taste of winter from various cultures. There’s no resisting the allure of herby goats cheese and porcini risotto, or the lingering aroma of slow-cooked Asian beef, where tender morsels of meat mingle with a tantalisingly spiced sauce. Whether you’re seeking the fiery embrace of a chicken momo with tomato chilli chutney, the smoky allure of pork sosaties, or the vibrant medley of flavors in chakalaka, our recipes offer something for every palate. These dishes are not just sustenance; they’re a celebration of the season. Roast chicken with leeks and peppers Prep time: 15 mins | Cooking time: 1 hour and 15 mins Ingredients: 4 leeks, trimmed and roughly chopped 5 garlic cloves, finely sliced 400g pack baby onions, peeled Few sprigs fresh rosemary Few fresh thyme stalks 1 bay leaf Sea Salt and freshly ground black pepper Handful of Cooks&Co green olives 1 tbsp olive oil 3 tbsp balsamic vinegar Generous splash of white wine 1 tbsp runny honey 1 whole chicken, jointed or chicken thighs 460g jar Cooks&Co roasted red peppers, drained and roughly chopped Gorgonzola for topping (optional, but delicious!) Handful of fresh flat leaf parsley, chopped for serving Method: 1. Preheat the oven to gas 6/200C (190C Fan oven) Add the leeks to a large roasting tin, along with the garlic, baby onions and fresh herbs and scatter over the olives. Drizzle with the olive oil and season well. 2. Mix together the balsamic, white wine and honey. Put the chicken pieces in a large bowl, pour over the balsamic mix and using your hands combine well. Now tuck the chicken pieces in and around the leeks. Pour over remaining juice then put it in the oven for 40 mins. 3. Remove from oven and stir though the peppers, return it to the oven and cook for about a further 20 mins until the chicken is cooked through and the onions are tender. Check on the chicken occasionally and if it beginning to get too brown, cover the tray loosely with foil. If using, scatter over some gorgonzola for the last 5 min of cooking or until it begins to melt. Garnish with parsley to serve. Herby goats cheese and porcini risotto Serves: 2 Prep time: 10 mins | Cooking time: 20 mins Ingredients: 1 tbsp extra virgin olive oil 200g mushrooms, sliced 1 clove garlic, crushed 190g pack Cooks & Co Porcini Mushroom Risotto 150ml white wine 500ml vegetable stock 75g Cooks & Co Sweety Drop Peppers 1 knob butter 25g parmesan, finely grated 1 tbsp chopped chives 1 tbsp chopped parsley 50g soft goat’s cheese Method: 1. Preheat the oven to 240C, gas mark 9. Heat the oil in a large saucepan and fry the mushrooms and garlic for 2-3 minutes. 2. Add the risotto mix and then the wine and cook until the wine has reduced by half. 3. Add the stock, bring to the boil, cover and simmer for 10 minutes. 4. Stir in the sweety drop peppers, butter and Parmesan, the sprinkle in the herbs crumble in the goat’s cheese but just allow to melt without stirring before serving. Cooks tip: Try swapping the goat’s cheese for mascarpone or cream cheese. Slow-cooked Asian flavoured beef Prep time: 10 mins | Cooking time:4 hours (or 8 hours on low in a slow cooker) Ingredients: Cooks&Co dried mixed forest mushrooms 400g can Cooks&Co lotus root, drained and rinsed 1 tbsp olive oil 2kg boned, rolled brisket, tied with string (ask at the butcher counter) 1 tbsp olive oil 5 cm piece of fresh ginger, peeled and finely sliced 3 cloves garlic, finely chopped 3 star anise 1 tsp Sichuan peppercorns, ground 1 tsp five spice powder 3 tbsp hoisin sauce 4 tbsp Shaoxing wine or use dry sherry 4 tbsp light soy sauce 500ml beef stock Juice of 2 oranges 2 x 180g bags kale, any tough stalks removed 2 tbsp light soy sauce 1 tbsp runny honey Pink peppercorns, roughly ground for topping (optional) Method: 1. Add the mushrooms to a bowl, cover with boiling water and leave to soak for 30 mins. Preheat the oven to gas 3/160C (140C fan oven) Heat the oil in a large heavy oven proof casserole pot, add the meat, season well and cook for a few mins each side until lightly browned, then remove it and put it to one side. 2. Add the ginger and garlic to the pan and cook for a couple of mins, don’t let the garlic get brown. Then stir in the star anise, Sichuan pepper and 5 spice, stir then add the hoisin, soy sauce and Shaoxing wine and bubble gently for a minute. Drain the mushrooms and add, reserving the juice, then pass the juice through a sieve to remove any grit and add this to the pot. Pour in the stock and add the orange juice then return the meat to the pot. Ladle over the juices. Put the lid on and put it in the oven for about 4 hours, or until meat is really tender when poked with a knife. Check it occasionally and if it is drying out at all, top up with a little hot water as you go. 3. Towards the end of cooking, steam the kale, either in a steamer or sit the kale in a metal colander, cover with a lid, and sit it over a pan of simmering water, cook for about 6-8 mins until tender. Add this to the brisket for the last 10 mins of cooking, stirring it to combine with the sauce. 4. To braise the lotus roots, in a small non-stick frying pan, add the soy sauce and honey then tip in the lotus roots, stir to combine then let the liquid bubble for a few minutes to coat, give it a stir then spoon them over the beef to serve. To serve the meat, slice, removing the string as you go. Sprinkle with pink peppercorns if using. Tip:This makes an easy Sunday lunch served with roasties or mash potato or serve with rice. Any leftover beef, is great, shredded into a bun or wrap. Gorkhali lamb curry Serves: 4 Prep time: 10 minutes | Cook time: 1 hour 15 minutes Ingredients: 1 tbsp vegetable oil 1 large red onion, diced 4 cloves 1 inch piece of fresh ginger, peeled and grated 3 large garlic cloves, grated 1 cinnamon stick 1 bay leaf 3 cardamom pods, lightly crushed 750g lamb shoulder, cut into large chunks 3 large vine tomatoes, diced 1 tbsp garam masala 1 tsp fenugreek 2 tsp turmeric powder 1 tsp chilli flakes 1 tsp of Himalayan Pink Salt, selected by Maldon 1 litre lamb stock or water Chopped coriander, to serve Method: Start by heating the vegetable oil in a large casserole dish. Add the red onion and fry until softened, then add the cloves, ginger, garlic, cinnamon, bay and cardamon pods and fry for another few minutes until smelling fragrant. Next add the lamb pieces and cook in the spices and onion until it browns on all sides – the longer you brown it the more caramelisation you will get on the meat and the deeper the flavour. Once the meat is nicely browned all over, add the diced tomatoes followed by the garam masala, fenugreek, turmeric, chilli flakes and Himalayan Pink Salt. Stir everything together so it is all well coated and allow it to sizzle and fry for 5 minutes, so the tomato breaks down. Add the lamb stock or water and bring to the boil. Then reduce to a low simmer and allow it to bubble away for 1 hour. Keep an eye on it and if it needs some more liquid then top it up. After an hour the sauce should be thickened and the lamb tender. Serve the curry topped with chopped coriander and alongside some steamed turmeric rice and warm roti flatbreads. Chicken momos with tomato chilli chutney Makes: 15 momos Prep time: 30 minutes | Cook time: 20 minutes Ingredients: 200g plain flour Pinch of Maldon salt 5 tsp sunflower oil 100ml water 180g chicken mince 3 garlic cloves, grated 1 inch piece of ginger, grated 2 spring onions, finely chopped 1 green chilli, finely chopped 1 stick of lemongrass, woody outer leaves removed and then finely chopped Small handful of coriander, finely chopped Small handful of mint, finely chopped Pinch of Himalayan Pink Salt, selected by Maldon For the tomato chilli sauce: 3 large vine tomatoes, roughly chopped 2 whole dried red chilli 3 garlic cloves 500ml water 1 tsp soy ½ tsp caster sugar Pinch of Himalayan Pink Salt, selected by Maldon Method: Start by making the dough for the Momos. In a large bowl add the flour and a pinch of Himalayan Pink Salt. Add the oil and mix it in well. Next add the water and mix it well with your hands until combined and the dough feels smooth. Cover the bowl with clingfilm or a tea towel and set aside. Next make your filling. In a bowl mix together the chicken mince, garlic, ginger, spring onions, green chilli, lemongrass, chopped coriander and mint and Himalayan Pink Salt. Mix well until evenly distributed. Now start on the sauce. In a large pan add the tomatoes, dried chillies and garlic cloves and pour over the water. Place it onto the heat and bring the water to the boil. Simmer the tomatoes for 5 – 8 minutes until they soften and break down, and the dried chillies have also softened. Remove from the heat and allow to cool slightly before placing in a high-powered blender along with the soy, caster sugar and pinch of Himalayan salt and blitzing until smooth. Set aside to serve later. Now you can shape your Momo’s. Divide the dough into 15 equal balls. Lightly dust the work surface and then use a rolling pin to roll each ball into a circle as thin as you can. Lift the circle and place it into the palm of your hand. Spoon in about 1-2 tsp amount of the filling. Then use your fingers to lift the sides of the dough to enclose the filling and pinch in a pleating action all the way around until you have a spiral. Pinch the dough in the middle of this to make sure it is fully sealed – it will look like a little moneybag. Continue with the rest of the balls and using the filling until you have all your shaped Momo’s. Prepare your bamboo steamers with some greaseproof paper in the layers and place them onto a pan with an inch of simmering water. Steam the Momo’s on the layers for approximately 10 minutes. Serve the Momo’s warm with some sliced spring onions scattered over and the tomato chilli chutney for dipping. Pork sosaties Makes: 6 Prep time: 15 minutes, plus 30 minutes marinating | Cook time: 15 minutes Ingredients: 1kg pork fillet, cut into 3cm cubes 3 large onions, cut into wedges 3 green peppers, chopped into chunks 18 dried apricots 18 bay leaves 4 lemons, cut in half 3 tbsp olive oil 6 wooden skewers, soaked in water For the braai marinade: 1 tsp cayenne 2 tsp curry powder 1 tsp cumin powder 1 tsp ground coriander 3 garlic cloves, grated 1 tsp Dijon mustard 1 tsp Kalahari Desert Salt, selected by Maldon Cracked black pepper 5 tbsp olive oil Method: Begin by making the Braai marinade. Mix the spices, grated garlic, mustard, Kalahari Desert Salt, and black pepper with the olive oil in a large bowl. Then add the pork pieces and mix so they are well coated. Cover the bowl with clingfilm and place in the fridge for 30 minutes to marinade (you can do this the day before if you would like to get ahead). After the meat has marinaded, it is time to assemble the skewers. Place 3 tbsp olive oil in a bowl and add the onion wedges, green pepper, apricots, and bay leaves – toss them so they are all lightly coated (this will help avoid any burning on the Braai). Thread pieces of the meat on to wooden skewers and then alternate between the other ingredients and more pieces of meat until you have 6 full skewers. Place the skewers on the hot BBQ or Braai and griddle then for 5 minutes on each side until cooked through and lightly charred in places. At the same time, place the lemon halves on too and allow them to charr. Serve the skewers immediately along with the charred lemon squeezed on top. Chakalaka Serves: 4 as a side dish Prep time: 5 minutes | Cook time: 15 minutes Ingredients: 3 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, crushed 1 inch piece of fresh ginger, peeled and grated 1 tbsp curry powder 1 tsp ground cumin 1 tsp cayenne 1 red pepper, diced 1 yellow pepper, diced 4 large carrots, washed and coarsely grated 2 tbsp tomato puree 400g tin chopped tomatoes 400g tin of cannellini beans, drained A small handful of thyme, leaves picked A pinch of Kalahari Desert Salt, selected by Maldon Cracked black pepper Method: Heat the oil in a large frying pan and then add the onion. Cook for a few minutes until it starts to soften and go translucent. Next add the garlic, ginger, curry powder, cumin and cayenne and fry for another minute. Add the diced peppers and cook for a couple of minutes to allow them to soften. Next add the grated carrot, tomato paste and tinned tomatoes. Mix it well so everything is well coated and allow it to cook for 5 – 10 minutes. Finally add the cannellini beans, fresh thyme and seasoning and allow it to bubble for a further 5 minutes. Check the seasoning and then serve. Mealie bread Serves: 8 people Prep time: 1 hour 45 minutes | Cook time: 35 minutes Ingredients: 280g plain flour 30g cornmeal 120ml milk 7g sachet of active dried yeast 1 tsp caster sugar 160g tinned sweetcorn (drained weight) 2 tsp Kalahari Desert Salt, selected by Maldon 2 tsp smoked paprika 1 tsp turmeric 50g melted, cooled butter 2 large eggs 1 tbsp sesame seeds Method: Place the plain flour and cornmeal in the bowl of a stand mixer and make a well in the middle. In a small bowl mix together 40ml of the milk, yeast and caster sugar and pour this into the well. Mix well. In a blender or food processor add the sweetcorn and remaining milk and blend until smooth. Next add the Kalahari Desert Salt, paprika, turmeric, cooled butter and eggs and whisk in. Tip the sweetcorn mix into the flour and mix with the dough hook attachment, kneading it for approximately 10 minutes. Cover the bowl with clingfilm and leave in a warm place for 1 hr until it has doubled in size. Line a 20cm springform cake tin with baking paper. Once the dough has doubled in size, transfer it to the prepared cake tin and smooth it out. Now allow it to rise for a second prove of 15 minutes again lightly covered in clingfilm. Preheat the oven to 180C fan. When the bread is ready to bake simply scatter over the sesame seeds and place into the hot oven for 30 – 35 minutes until risen, and lightly golden brown. You can check it is cooked through but inserting a toothpick or skewer and making sure it comes out clean. Remove from the oven and allow it to cool slightly, before removing from the tin and serving. It is best served still a little warm and can be toasted and topped with butter. A delicious side dish to the Chakalaka. Read More Obsessed with Boursin? 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SpaceX is about to launch the world’s biggest and tallest rocket once again. Elon Musk’s private space company has got its final approval from US federal regulators to launch Starship on Friday morning local central time. The first launch of the rocket initially appeared to go well, with the rocket launching up into the sky and preparing for its journey around Earth. But minutes later the spacecraft began to tumble and soon after that it blew up in a vast explosion. Since then, SpaceX has been working to comply with regulators including aviation authorities as well as those tasked with protecting the environment and wildlife around its base in Texas. The Federal Aviation Administration issued its license Wednesday, noting that SpaceX has met safety, environmental and other requirements to launch again. Elon Musk's rocket company said it was targeting Friday morning. After the self-destruct system blew up the rocket over the Gulf of Mexico, SpaceX made dozens of improvements to the nearly 400-foot (121-meter) rocket and to the launch pad, which ended up with a large crater beneath it. SpaceX has a $3 billion NASA contract to land astronauts on the lunar surface as early as 2025, using the spacecraft. A month ago, the FAA completed its safety review of the upcoming Starship launch. It needed more time to wrap up its environmental review. No one was injured in the first attempt, but the pad was heavily damaged as the rocket's 33 main engines ignited at liftoff. The U.S. Fish and Wildlife Service later reported that concrete chunks, steel sheets and other objects were hurled thousands of feet (hundreds of meters) from the pad. It also said a plume of pulverized concrete sent material several miles (up to 10 kilometers) away. Wildlife and environmental groups sued the FAA over what they considered to be the FAA’s failure to fully consider the environmental impacts of the Starship program near Boca Chica Beach. Plans call for the test flight to last 1 /1/2 hours and fall short of a full orbit of Earth. The spacecraft would go eastward, passing over the Atlantic, Indian and Pacific oceans before ditching near Hawaii. Nothing of value will be on board. Additional reporting by agencies Read More The world’s most powerful rocket should launch imminently, Elon Musk says Robot hand with bones, ligaments and tendons 3D printed in world first Users of iPhones can now check bank balance from Wallet app

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